Coconut Ladoo Recipe
True little indian delicacies, ladoos – or laddus – are very popular in India! They are tasted everywhere, and especially during Hindu religious festivals, where they are prepared as offerings for the gods.
Very rich, very fat and very sweet, the best known are the besan ladoos, prepared with chickpea flour and sugar. But there are dozens and dozens of different recipes. It is suggested that you discover today a soft, sweet and for once not too sweet: the ladoo with coconut!
Coconut Ladoo Recipe
Ingredients
- 1 1/2 cup Fried grated Coconut
- 1 cup Sooji
- 1 cup Caster sugar
- 7 pc Cardamon seeds
- 150 ml Unsweetened condensed milk
- 6 tbsp Ghee
- Coconut for garnishing
- Chopped pistachio for garnishing
Instructions
- In a saucepan, pour the desiccated coconut if you use it and stir continuously over low heat until it browns slightly (2 to 3 min). Book.
- In the pan, pour the ghee and semolina and cook for a few minutes, until the smell of semolina emerges. Add the fresh coconut or dehydrated powder you have saved and the sugar. Heat over low heat for a few seconds while stirring.
- Add the cardamom, then the raisins and dried fruits if you wish. Add unsweetened condensed milk and remove from heat. Continue mixing for a few more minutes until the mixture is smooth and the dough begins to peel off the edge of the pan. It must be consistent and very slightly sticky.
- Separate the dough into small equal portions. Let cool for a few moments then form bite-sized balls by pressing them firmly so that they are very compact.
- Then roll the balls into the dehydrated grated coconut, then sprinkle with a few pinches of pistachio powder. You can add a half almond and some silver leaves for decoration.
- You can keep your ladoos for 2 to 3 days at room temperature and several days cool. Savor them at room temperature.
